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Steamed Brown Bread

Source: Dutch Oven Cooking
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Active Time:  10 Minutes
Total Time:  1 Hour 45 Minutes
  Makes 1 loaf
1/4 cup cornmeal (not cornmeal mix)
1/2 cup rye flour
1/4 cup all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup dark molasses
1 cup buttermilk
Other necessary recipes:
Baked Beans, Boston Style
Grease and flour a clean 1-pound coffee container, line the bottom with a disk of wax paper, and grease and flour the paper. Set aside.

In a large bowl sift together the cornmeal, rye flour, all-purpose flour, whole-wheat flour, baking soda, baking powder, and salt. In a smaller bowl, whisk together the dark molasses and the buttermilk. Slowly pour the liquid ingredients into the bowl containing the flours. Stir just enough to blend the ingredients. Do not overmix. Pour the batter in the prepared coffee can. Double a piece of aluminum foil, lightly butter one side, and place the foil, buttered side down, over the can. Tie the foil securely in place with kitchen twine.

Place a tea towel or round cooling rack in the bottom of an 8 1/2-quart Dutch oven or stock pot with a tight-fitting lid. Place the coffee can on top of the tea towel or round cooling rack and fill the pot with enough hot water to come halfway up the sides of the can. Cover the pot with the lid. Bring the water to a simmer and cook or steam the bread for 1 1/2 to 2 hours, or until a wooden skewer inserted into the bread comes out clean. The bread should no longer be sticky and should spring back when slightly pressed. (It may be necessary to add more hot water during the steaming time. You want to maintain a level of water halfway up the side of the can.)

TO SERVE: Transfer the coffee can to a wire rack and allow to cool for a few minutes. Carefully remove the bread from the can and allow it to cool on its side. For easier slicing and more uniform pieces, slice the bread with a serrated knife.

Recipe reprinted by permission of Longstreet. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 1 loaf
Calories: 97
Sodium: 238mg
Fiber: 2g
Carbohydrates, Total: 22g
Protein: 2g
% Cal. from Fat: 0%
Cholesterol: 1mg
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